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1
In a medium bowl, sift together confectioners sugar, flour, baking powder, and a pinch of salt.
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2
Using a pastry blender or your fingertips, work in butter until mixture resembles coarse meal.
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3
Refrigerate crumb topping until ready to use.
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4
On a lightly floured surface, roll out dough 1/8 inch thick.
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5
Fit into a 10-inch pie plate.
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6
Trim dough, leaving a 1-inch overhang; fold under, and crimp as desired.
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7
Pierce bottom of shell all over with a fork.
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8
Refrigerate or freeze until firm, about 30 minutes.
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9
Preheat oven to 400F.
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10
Line shell with parchment, and fill with pie weights or dried beans.
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11
Bake 10 minutes.
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12
Remove weights and parchment.
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13
Bake until pale golden brown, 5 to 8 minutes more.
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14
Transfer to a wire rack to cool slightly.
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15
Reduce heat to 375F.
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16
In a medium bowl, sprinkle peaches with granulated sugar and remaining pinch of salt; gently toss to coat.
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17
Let stand 15 minutes.
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18
Spread 2 tablespoons creme fraiche over bottom of crust; sprinkle with one-third crumb mixture.
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19
Arrange peaches on top; spread or dot with remaining 3 tablespoons creme fraiche.
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20
Sprinkle with remaining crumb topping.
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21
Bake pie until creme fraiche is bubbling and crumb topping is golden brown, about 50 minutes.
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22
Cover edge of crust with a foil ring (see page 324) if it browns too quickly.
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23
Let pie cool on a wire rack at least 20 minutes.
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24
Serve warm or at room temperature.
